Basbousa

In a saucepan, combine the water, sugar, and lemon juice over medium heat. Stir and boil for 3-4 minutes or until the sugar dissolves.

Remove from heat and stir in the rose water. Let it cool and set aside.

Preheat your oven to 180°C. Grease a 9-inch baking dish, sprinkle some semolina on the base; set aside.

In a mixing bowl, mix the semolina, sugar, and oil. Blend well until the mixture resembles breadcrumbs.

Add the desiccated coconut and milk. Mix until well combined.

Add the baking powder, baking soda, and vanilla extract to the batter, stirring gently to maintain a smooth, lump-free consistency. Let the batter rest for 10-15 minutes.

Pour the batter into the greased baking dish and spread it evenly.

Using a knife, score the top of the batter into square or diamond shapes. Place an almond in the center of each piece and press them slightly into the batter.

Place the baking dish in the oven and bake for 20-25 minutes or until the top turns golden. To check if the cake is ready, insert a toothpick or knife into the center. The cake is done if it comes out clean. If not, bake for a few more minutes and check again.

Remove the cake from the oven and let it rest for 4-5 minutes.

With the help of a knife, re-cut the squares or diamonds, and pour the cooled sugar syrup evenly all over the cake.

Let the basbousa absorb the syrup and cool completely before cutting along the scored lines.

Enjoy the delicious Basbousa!